Chicken Lime Enchiladas

• 3 whole Chicken Breasts, Cooked And Shredded
• 12 ounces, weight Monterey Jack And Cheddar Cheese, Shredded, Divided
• 2 cloves Garlic, Pressed
• 6 whole Burrito-sized Flour Tortillas
• 1/4 cups Butter
• 3 Tablespoons Cornstarch
• 1- 1/2 cup Chicken Broth
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 2 teaspoons Cumin
• 1 whole Jalapeno, Seeded And Chopped
• 1 whole Lime, Juiced
• 1 teaspoon Kosher Salt
• 5 whole Cranks Fresh Ground Black Pepper
• 8 ounces, weight Sour Cream

1. In a small bowl, mix shredded chicken with 1 cup of the cheese and the pressed garlic.
2. Fill tortillas equally.
3. Roll the tortillas and lay in a 9x9 square baking dish.
4. In a small saucepan on medium heat, melt butter completely.
5. Whisk in the cornstarch and cook for 1 minute.
6. Whisk in broth, stirring constantly.
7. Keep stirring until mixture becomes thick.
8. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper.
9. Fold in sour cream and remove from heat.
10. Pour mixture over enchiladas and top with remaining cheese.
11. Bake for 25-30 minutes in a 350 degrees F oven, uncovered.
12. Serve with chopped cilantro, lettuce, tomato and diced avocado.
13. Enjoy!
14. Recipe adapted from Joyful Mommas Kitchen.

chicken breasts, weight monterey, garlic, flour tortillas, butter, cornstarch, chicken broth, onion powder, garlic, cumin, kosher salt, ground black pepper, cream

Taken from tastykitchen.com/recipes/main-courses/chicken-lime-enchiladas/ (may not work)